This recipe was adapted from The Best Broccoli of Your Life from the Amateur Gourmet. It’s become my family’s favorite way to eat broccoli.
My 3-year old rarely tries newly prepared vegetables but lately, I’ve noticed a change in her. When I first offered her the broccoli she said no. I happily ate them but then asked her, one last time, if she wanted to eat one before I finished them off. She said yes and had four pieces!! I could tell she was very proud of herself. I guess creating “scarcity” (or chowing down in front of her) worked. Because my daughter seems more receptive to new foods earlier in the day, I’m going to keep trying veggies with her during the afternoon snack when we are usually home.
I like that these are crispy and sweet– a nice twist on broccoli. Adding parmesan and lemon when it’s done makes it amazing!
- 1 12-oz package raw broccoli or large head of broccoli, separated into florets
- 2½ Tbsp. oil, divided
- 2 garlic cloves, minced
- ¼ tsp. salt and pepper
- 2 Tbsp. Parmesan cheese
- ½ lemon, juiced
- Heat the oven to 425°F. Toss the broccoli with 2 Tbsp. oil, garlic, salt, and pepper. Roast on a baking sheet for 20–25 minutes.
- Remove from the oven and place in a bowl. Add Parmesan cheese, lemon and remaining ½ Tbsp. oil.
For more easy recipes and tips on how to serve meals to kids, check out Maryann’s book The Family Dinner Solution: How to Create a Rotation of Dinner Meals Your Family Will Love